Iced Caffe Mocha Recipe
Espresso, bittersweet mocha sauce, milk and ice
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Ingredients
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Mocha base
Milk & ice
Optional garnish
Method
Mocha base
- 1
Warm & dissolve sauce
Place the 3 tbs bittersweet mocha sauce in a small heatproof cup. Add 1 tablespoon hot water and stir vigorously until the sauce becomes a smooth pourable syrup (about 15–20 seconds). This prevents graininess when mixed with espresso and cold milk.
- 2
Pull espresso
Brew two shots (about 60 ml) of fresh espresso. If using strong brewed coffee instead, use 60–90 ml. Pour the hot espresso directly into the cup with the dissolved mocha sauce and stir for 5–10 seconds until fully combined and slightly frothy.
Milk & ice
- 3
Prepare glass
Fill a 12–16 oz serving glass with 1 cup (about 240 ml) of cold milk and 1 cup of ice cubes. If you prefer a creamier drink, use whole milk or substitute with oat/almond milk to taste.
- 4
Combine espresso and milk
Pour the mocha-espresso mixture over the ice and milk. Stir gently but thoroughly for 10–15 seconds to chill the espresso and evenly disperse the mocha throughout the milk. The hot espresso will cool quickly from the ice; continue stirring until the drink is uniformly chilled.
Optional garnish
- 5
Top the iced caffe mocha with 2 tablespoons whipped cream if desired. Finish with a light dusting of chocolate shavings or 1 teaspoon cocoa powder for extra presentation and chocolate flavor.